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This layered jellified curiosity comes from Gregg (Beefy beefy mushrooms) Wallace’s book ‘VEG!!!‘. The exclamation marks are mine of course.

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Is it me, or is that John Hurt’s lovely face in a piece of his own salami? It’s either a minor miracle, a vanity project, or the designer working on the ‘What’s in your basket?’ feature in this Sunday’s ‘Observer Food Monthly’ was a bit bored and decided to counterbalance Dr John Briffa’s usual pessimistic [...]

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Fill the raw cannelloni, as they are in the box without boiling them. (The stuffing must be cold). On the bottom of the empty bakepan strew tomato sauce. The cannelloni, as they are settled in the bakepan on one layer, strew above fluid tomato sauce in order to counterbalance the interior expansion with the outer [...]

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As you might have guessed, I got a job lot of cucumbers from the market – three eye-wateringly large shafts of Cucumis Sativus for a credit crunching quid. Unlike the previous version, this soup is entirely prepared in the blender and requires no cooking – just a blender.

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Funny how you wake up one morning and decide that the thing you want to do most in the world (ever) is to make cucumber soup. Maybe it’s a form of neurosis that all food bloggers share and perhaps writing these blogs is a therapeutic, legal and relatively harmless outlet for our collective obsession. Who [...]

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An idle few minutes waiting for a tube found us pondering a poster championing the now unfashionable consumption of bottled water and sponsored by a quasi-official sounding organisation going by the name of the ‘Natural Hydration Council’. We are both big fans of the ersatz scientific ‘research’ body such as Laboratoires Garnier or The Institute [...]

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Spelled rarebit. Pronounced rabbit. Tastes delicious. Incidentally this cheesy delight can also be used in the construction of an Illinois delicacy known as a Horseshoe Sandwich (aka Freedom Sandwich). To make one simply take a thick slice of toasted bread and top with a quantity of cooked meat (hamburger/deep fried pork tenderloin/chicken/etc.). Next cascade with [...]

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I wasn’t entirely sure what to do with raspberry vinegar when I started making this, although I’ve since heard tell that among other things it can be mixed with equal parts sugar syrup and diluted to make a refreshing summer drink much enjoyed by Jane Austen and various other Regency types.

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The making of yoghurt has been the most exciting discovery in the yumblog kitchen since the finding of a forgotten and unopened Kellogg’s Variety Pack at the back of the cupboard. There are a multitude of techniques for transforming milk into yoghurt, but our objective was always to do it with the least amount of [...]

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There’s that fork again.

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I came across this recipe in last month’s Wa’ro magazine and it looked so tasty I had to give it a try. It also gave me the opportunity to photograph it alongside this stylishly knackered old fork which I bought recently in a charity shop purely for use as a prop. Everybody’s doing it – [...]

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‘I can’t be in love if it’s plastic
to live on my own just seems tragic
but we’ll raise our swords high when our day comes
you thought it was gold but it was bronze
so, get here in time when our day comes
you thought it was gold but it was bronze’
If this doesn’t make you laugh you have [...]

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Here’s a simple spicy little snack/starter from Gregg ‘beefy beefy mushrooms’ Wallace.

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Who’d have thought you could pickle and eat watermelon rind?

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